Dried red rowan berries

I tried this technology, applying it one to one, to work with red rowan.
The only difference was that she herself gave out too slowly, the water sprinkled with sugar. I had to add there (for 3 kg of berries) a liter of syrup left over from the zucchini and then hold it (in the cold), stirring, for two days. After that, the syrup, mixed with the juice given out, reached almost the upper edge of the filling.
Cooked for 20 minutes.

While drying, all the time they seemed too bitter. And only when the berries dried up so that they began to crumble when the pallets were shaken, the taste turned out to be just right. I liked it. Then he stopped drying.

But the syrup left after cooking! Oo-ooo!
"Not every bird will be able to finish this to the middle of the glass." (c) In any case, using it (as I'm used to) in ice cream will definitely not work.
I am thinking of adding 100 grams of it when kneading dough for butter bread. I bake it every week. On Fridays.

[Konstantin]

Konstantin, with a start! An interesting recipe, and a story too